Ghormeh Sabzi: Persian Herb Stew, the Easy Way
A ghormeh sabzi recipe for weeknights: beef, kidney beans and dried limes in a dark herb stew, made easy with pre-fried herbs from a Victoria grocer.
Ingredients
- 4 to 5 dried limes (limoo omani)
- 2 tbsp vegetable oil
- 1 ½ lb beef stewing meat, in 1-inch cubes$11.89
- 1 can Persian fried onions, or 1 large onion, finely chopped$6.99
- 1 tsp ground turmeric
- 1 can pre-fried ghormeh sabzi herbs (parsley, cilantro, fenugreek and leek)$4.75
- 4 cups water
- 1 can (540 ml) red kidney beans, drained and rinsed
- 1 tsp salt, plus more to taste
- to serve cooked basmati rice
Prices from the merchant’s current catalogue.
Ghormeh sabzi is a Persian stew of beef, kidney beans and dried limes, cooked in a mountain of herbs until it turns almost black. It is often called Iran's national dish (NYT Cooking), and the name gives the recipe away: sabzi means herbs, and they are the whole dish.
The hard part is the first step. Parsley, cilantro, fenugreek and chives or leek have to be chopped fine and fried slowly until they are dark and dry before any meat goes in, which makes it a Sunday dish in a lot of homes. Persian Food Market in Victoria sells the herbs already fried, in a , along with . With both, the stew is 20 minutes of work and two hours of waiting.
The sourness comes from dried limes, limoo omani, small whole limes dried until they are hard and hollow. Pierce them before they go in, or they float on top and give up nothing. For the beef, Halal Urban Fresh Meats sells halal already cubed.
If even that is too much for tonight, Persian Food Market also sells , cooked and canned, and The Persian Grill House serves its with rice, for delivery. Nobody at the table needs to know.
Shop the herbs and onions
Persian Food Market · Victoria- kamchin Ghormeh Sabzi CanA premium blend of pre‑fried herbs: parsley, cilantro, fenugreek, and leek prepared specifically for Ghormeh Sabzi. Rich aroma, deep flavour, and no prep required. Just add to your stew for an authentic Persian taste.$4.75
Gilani canGolden, aromatic fried onions prepared in the traditional Persian style. Ideal for adding depth and flavour to dishes like Ghormeh Sabzi, Adas Polo, Ash Reshteh, and a variety of stews and soups. Convenient and ready to use with no prep required.$6.99
One tap puts every item above in your cart from Persian Food Market. You can change quantities before checkout.
Shop the beef
Halal Urban Fresh Meats & Grocery · Victoria
One tap puts every item above in your cart from Halal Urban Fresh Meats & Grocery. You can change quantities before checkout.
Good to know
Can I make ghormeh sabzi with fresh herbs?+
Yes, that is the traditional way. Finely chop a large bunch each of parsley and cilantro, a smaller bunch of fenugreek leaves, and chives, green onions or a leek, then fry them slowly in oil, stirring often, until they are dark, dry and shrunk to about half. Expect it to take 15 to 20 minutes.
What can I use instead of dried limes in ghormeh sabzi?+
Fresh lime juice is the usual substitute: about 1 tablespoon, stirred in at the end of cooking. It gives the stew its sourness but not the deep, slightly bitter flavour of dried limes, so use the dried ones if you can find them.
Can I make ghormeh sabzi ahead?+
Yes, and it improves. Ghormeh sabzi keeps 3 to 4 days in the fridge and freezes for up to 3 months. Reheat it gently with a splash of water, because the stew thickens as it sits.
Is ghormeh sabzi spicy?+
No. Ghormeh sabzi is savoury and sour rather than hot: the flavour comes from fried herbs, turmeric and dried limes, not chilli. The fenugreek gives it a slightly bitter, maple-like note, and the dried limes a sharp tang.
Method
- 1
Soak the dried limes in warm water for 15 minutes, then pierce each one two or three times with a fork.
- 2
Heat the oil in a heavy pot over medium-high heat and brown the beef on all sides, in two batches so it sears rather than steams, about 8 minutes in total.
- 3
Lower the heat to medium. If you're using a fresh onion, add it and cook until deep golden, about 10 minutes; if you're using canned fried onions, stir them in for a minute.
- 4
Stir in the turmeric, then the pre-fried herbs, and cook for 2 to 3 minutes until the herbs smell toasted and coat the meat.
- 5
Add the water and the pierced limes. Bring to a simmer, cover, and cook on low heat for 2 hours, stirring now and then so nothing catches.
- 6
Add the kidney beans and the salt, and simmer uncovered for 30 minutes more, until the beef falls apart at a touch of a fork and the stew is thick and dark green-brown.
- 7
Taste, press a lime or two against the side of the pot to release more sourness if you want it, and season with more salt.
- 8
Serve hot over basmati rice.
Tips
- Using dried kidney beans? Soak them overnight and add them with the water in step 5, so they cook through with the beef.
- No dried limes? Stir in 1 tbsp fresh lime juice at the end. It is brighter and less deep, but it works.
- Ghormeh sabzi tastes better the next day. It keeps 3 to 4 days in the fridge and freezes well for up to 3 months.
- Lamb shoulder works in place of beef; cook it the same way.
